Indulge in Rich and Savory Short Rib Recipe
Welcome to my kitchen! Today, I want to introduce you to a mouth-watering recipe that will have you coming back for seconds (and maybe even thirds). It’s my crock pot short ribs in red wine sauce recipe, or if you prefer, the stove-top version.
There’s something about braised beef short ribs that just hits us right in the feels. Maybe it’s the comfort food factor, maybe it’s the fact that this dish is packed with flavor and perfect for a cold winter’s day. Whatever it may be, these short ribs are simply irresistible.
And let me tell you, this recipe is a game-changer. The beef short ribs slow cooked in red wine create a sauce so rich and flavorful that you’ll want to serve it with everything. Plus, the dish is made with such simple ingredients, but they all come together perfectly to create a meal that looks and tastes like it came straight from your favorite restaurant.
So go ahead and get yourself comfortable in the kitchen because we’re about to make a culinary masterpiece. Get ready to impress your family and friends with an amazing meal that will have them begging for seconds. Let’s begin!
Why You’ll Love This Recipe
Do you ever crave for a savory, comforting dish that warms your soul and melts your taste buds? Then, let me introduce you to my favorite recipe – Crockpot Short Ribs in Red Wine Sauce! Trust me; this recipe is everything you need in a hearty dinner. From palate-pleasing flavors to fall-apart tenderness, this recipe has got it all!
First of all, the red wine sauce in this dish is an absolute winner! The combination of dry red wine, diced tomatoes, and savory beef broth creates a rich, velvety texture that elevates the flavor profile of the dish. Plus, the slightly tangy and acidic flavors from the wine vinegar and tomato paste balance out the sweetness of the carrots and onions perfectly.
When it comes to the beef short ribs, slow cooked to perfection in a crockpot or stove top, all I can say is that there’s magic happening in there! The juicy and tender meat practically falls off the bone due to the low and slow cooking process. It’s pure bliss on a plate.
Another great feature of this recipe is its versatility. You can customize it with your favorite vegetables – from earthy button mushrooms to exotic shiitake or porcini mushrooms. Plus, you can choose to make it in a crockpot or stove top; both methods work great depending on your preferences.
To sum it up, if you’re looking for a delicious comfort food recipe that’s perfect for cold nights or dinner parties with friends, look no further than Crockpot Short Ribs in Red Wine Sauce! The aroma of dried rosemary mingling with fragrant garlic and fresh parsley will surely intoxicate your senses. So give it a try; trust me when I say that you won’t regret it!
Ingredient List
Here are the ingredients you’ll need to make Crock Pot Short Ribs in Red Wine Sauce or Stove Top Recipe:
- 4 pounds beef short ribs, bone-in
- Salt
- Pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 8 oz button mushrooms
- 4 oz porcini mushrooms
- 4 oz shiitake mushrooms
- 1 (14.5 oz) can diced tomatoes, drained
- 2 tablespoons tomato paste
- 2 cups red wine
- 1/4 cup beef broth
- 3 tablespoons red wine vinegar
- 3 bay leaves
- 1 teaspoon dried rosemary
- Fresh parsley, chopped for garnish
Note: You can adjust the amount of mushrooms to your liking. You can substitute the types of mushroom with your preferred ones.
The Recipe How-To
Now that we have all of the ingredients ready, let’s start making these flavorful Red Wine Braised Short Ribs. For this recipe, we can either use a crockpot or a dutch oven.
Using a Crockpot
If using a crockpot, heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Meanwhile, sprinkle the beef short ribs with salt and pepper, then dust them with all-purpose flour, tap off the excess. Brown beef on all sides until golden brown, working in multiple batches if needed; don’t overcrowd the pan. Transfer to the slow cooker insert.
To that same pan, sauté 1 diced onion, 2 diced carrots, 4 minced garlic cloves and browned bits on medium heat until softened, about 5 minutes. Add 1 can of diced tomatoes and let it come to a simmer. Pour everything over the short ribs.
Add 3 cups of red wine, 2 tablespoons of tomato paste, and 2 cups of beef broth to the slow cooker. Tuck in 4 bay leaves and sprinkle in 1 tablespoon each of dried rosemary and parsley. Season to taste with more salt and pepper.
Cover and cook on low for up to 8 hours or until meat is tender fall-apart tender.
Using a Dutch Oven
For making these short ribs in dutch oven start by heating a dutch oven over medium-high heat. Heat oil then add ribs seasoned with salt and pepper, then dusted with flour.
Brown beef on all sides until golden brown, working in multiple batches if needed; don’t overcrowd the pan. Then remove from pan; set aside.
Add onions, carrots & garlic to your pot; sauté for about two minutes or until veggies soften just a bit.Then stir in mushrooms – be sure to scrape any browned bits on the bottom of your pot as you stir.
Add 3 cups of red wine, 2 tablespoons of tomato paste, 2 cups beef broth, and diced tomatoes. Tuck in 4 bay leaves and sprinkle in 1 tablespoon each of dried rosemary and parsley. Season to taste with more salt and pepper.
Bring everything to a simmer – this should only take a minute or two. Once your mixture is hot and bubbly, add the short ribs back to the pan.
Cover tightly with a lid then transfer to a preheated 350°F oven for up to 3 hours or until the meat falls apart easily when pierced with a fork.
Whether we use a slow cooker or dutch oven, these tender Red Wine Braised Short Ribs are sure to become a favorite comfort food recipe.
Substitutions and Variations
There are plenty of ways to customize this short ribs recipe to make it your own. Here are some of my favorite substitutions and variations:
– Vegetarian or Vegan Short Ribs: Swap out the beef short ribs for plant-based meat substitutes and use vegetable broth instead of beef broth. You can also try tofu or seitan as a meat substitute.
– Mushroom Mix: Experiment with different types of mushrooms, like porcini or shiitake, to add depth and complexity to the dish.
– Tomato Sauce: If you don’t have tomato paste or diced tomatoes on hand, you can use tomato sauce instead.
– Different Herbs and Spices: Add your favorite herbs and spices to the rub or sauce mixture to create different flavor profiles. Don’t be afraid to get creative!
– Shortcut with Pressure Cooker: To speed up the cooking process, you can use a pressure cooker instead of a slow cooker or Dutch oven. Cook on high pressure for 45 minutes to an hour.
– Wine Variations: The type of red wine you choose can drastically change the flavor profile of this dish. Try experimenting with different varieties, like merlot or cabernet sauvignon, for unique results.
No matter what substitutions or variations you choose, this recipe is a classic comfort food that will please any crowd.
Serving and Pairing
Braised beef short ribs in red wine sauce are a classic comfort food, perfect for cold winter nights. This tender fall-apart meat is coated in a rich and flavorful sauce made with red wine, aromatic vegetables, and dried herbs. The dish pairs well with hearty sides like mashed potatoes, creamy polenta, or even buttered noodles.
To balance out the richness of the dish, serve it with a fresh and bright salad. Arugula with shaved parmesan, sliced pear, and a squeeze of lemon adds a lovely contrast to the slow-cooked ribs. Another option is roasted root vegetables like carrots or brussels sprouts, which can be seasoned with garlic and rosemary to complement the flavors of the dish.
When it comes to pairing wine with this dish, there’s no better choice than the same red wine that is used in the recipe. A medium-bodied red wine like Cabernet Sauvignon or Merlot works perfectly here. These wines have enough structure and acidity to cut through the richness of the sauce, but won’t overpower the delicate flavors of the beef.
For those who prefer white wines, try an oaked Chardonnay or a Viognier. These wines have enough weight and complexity to stand up to the dish’s bold flavors while also providing a beautiful contrast between the lightness of the wine and the richness of the food.
Lastly, don’t forget about fresh herbs! A sprinkle of chopped parsley adds freshness and color to the finished dish while enhancing its earthy flavors.
Make-Ahead, Storing and Reheating
Are you looking to enjoy these delicious crock pot short ribs in red wine sauce at a later date or save leftovers for another time? This recipe is perfect for meal prepping, and the good news is that it’s an excellent recipe for make-ahead, storing and reheating!
To make-ahead, prepare the recipe as usual, following all steps until the end, but refrain from adding in the fresh parsley. Once done cooking, turn off the slow cooker or stove and let the mixture cool down. Skim any excess fat off the surface before transferring it into an airtight container or plastic bags. Seal and refrigerate for up to three days or freeze for up to three months.
When you’re ready to serve your red wine braised beef short ribs, remove them from the fridge and reheat on a low heat either on a stove or in a slow cooker until heated through. Make sure that you cover cook it low and slow to avoid overcooking the meat.
To store leftovers, place them in an airtight container or plastic bag and refrigerate for up to three days. If frozen, they will last up to six months. When reheating leftovers, do so in a microwave-safe dish with a splash of beef broth until heated through.
Whether you’re making this dish ahead of time to enjoy later in the week or reheating leftovers from yesterday’s dinner, you’ll love the fall-apart tender red wine braised beef short ribs all over again!
Tips for Perfect Results
If you want your meat to come out perfect and super tender, there are a few tips you need to keep in mind when making this recipe. These tips will help you achieve that fall-off-the-bone, mouth-watering experience you’re looking for.
Firstly, if you are using short ribs with bones in them, make sure to leave them on as they add flavor and nutrients to the dish. Secondly, brown the meat beforehand. This caramelizes and intensifies the flavors giving your dish a richer taste.
Next, use a dutch oven or crockpot with a tight-fitting lid to cover the cooking pot tightly while cooking. This helps retain heat, moisture and flavors of the combination of wine sauce and braised beef short ribs.
It is also crucial not to skimp on liquid when making this recipe. The short ribs need sufficient liquid to keep them moist throughout the slow-cooking process. You want enough for luscious gravy without it becoming too soupy.
When it comes to choosing wine for your recipe, pick one that you enjoy drinking as the flavor will intensify while cooking with other ingredients. Ideally, use dry red wine as it gives a deeper flavor but feel free to experiment.
Lastly, don’t forget about seasoning! Salt is essential for bringing out the flavors in your dish so be generous when seasoning your braised beef short ribs with salt and other seasonings like dried rosemary or bay leaves.
By following these simple tips, you can impress your guests with perfectly cooked short ribs in red wine sauce every time!
FAQ
Before you start cooking, you may have some concerns, questions or doubts about the recipe, and that’s perfectly normal. To make sure you can execute the recipe to the best of your ability, we’ve compiled a list of frequently asked questions with helpful answers in this section. So, take a deep breath and keep reading to clear up any confusion before stepping into the kitchen.
Should ribs be covered in liquid in slow cooker?
The slow cooker does not require you to drench your ribs in liquid. Only a small amount of liquid is sufficient for the ribs to cook properly, and it is not necessary to cover them completely.
Why are my short ribs still tough in slow cooker?
When preparing short ribs in a crockpot and they appear to be persistently tough after cooking for 7-8 hours, there is no need to worry about overcooking them. Instead of panicking, let them continue to cook on low for an additional 30 minutes to an hour, and eventually, they will become extremely tender and almost break apart easily.
Does short rib get more tender the longer it cooks?
To unlock the full and savory potential of beef short ribs, they require extended and gentle cooking to break down the fatty and collagen-rich meat.
What is the best red wine for cooking short ribs?
For a scrumptious Easy Red Wine Braised Beef Short Ribs recipe, it’s best to incorporate a dry red wine such as Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. In my personal experience, a mixture of Cabernet and Pinot Noir was ideal for this dish.
Bottom Line
In conclusion, these red wine-braised short ribs are the definition of the ultimate comfort food. Whether you choose to make them in your slow cooker or on the stove top, the result will always be a fall-apart tender meat with a rich and flavorful red wine sauce. Thanks to the variety of mushrooms and vegetables, this recipe is not only delicious but also packed with nutrients.
If you’re looking for a meal to impress your friends or family, this is it. The bone-in short ribs make for an impressive presentation that screams gourmet dining. However, don’t let that fool you – this recipe is easy to make and requires minimal effort thanks to the long cooking times.
And let’s not forget about the wine pairing. The obvious choice would be a full-bodied red wine such as Cabernet Sauvignon, Pinot Noir or Merlot. If you’re feeling adventurous, try a blend of all three! The tannins in the wine pair perfectly with the richness of the meat and sauce.
In summary, these red wine-braised short ribs are perfect for any occasion – from cozy nights in to elegant dinner parties. They are versatile enough to be served with a variety of sides such as mashed potatoes, polenta or roasted vegetables. So why not give them a try? You won’t regret it!
Crock Pot Short Ribs in Red Wine Sauce or Stove Top Recipe
Ingredients
- 1 (14 g) package porcini mushrooms or (14 g) package shiitake mushrooms, dried
- 3 lbs beef simmering beef short ribs
- 1 tablespoon vegetable oil
- 2 cups button mushrooms
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 tablespoon crumbled dried rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 (28 ounce) can diced tomatoes, 796 ml
- 3/4 cup red wine (or 3/4 cup beef stock and 1 tbsp. wine vinegar)
- 2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
- 1/3 cup water
- 2 tablespoons chopped fresh parsley
Instructions
- In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside.
- Cut ribs into 2 bone pieces. Broil, turning once, until browned, 5 minutes. Place in slow cooker.
- In skillet, heat oil over medium high heat; sauté porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.
- Whisk together soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.
- In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley. Makes 6 to 8 servings.
- VARIATION: Stove Top Short Ribs in Red Wine Sauce: Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours. Skim of fat. Reduce flour to 2 tablespoons and water to ¼ cup; whisk into pan and simmer until thickened, about 5 minutes. Stir in parsley.
- Canadian Living Make it Tonight.